What are you craving?

**sigh** Damn, I knew I shouldn't have mentioned it.... got a serious jones for toast with crunchy peanut butter & dill pickles. :fp: Well, I think I'm gonna hafta find a very low sodium pickle recipe & make my own chunky peanut butter next time I visit St. Laurent Bros. ("Nut House")....

Oooh! Found one! I'll reduce the sugar down to practically nothing (sweet pickles, yick!), & obviously add lots of the fresh dill weed.... hopefully, I'll get cucumbers tomorrow (I have everything else handy), but I'll still have to wait FOUR DAYS!! :confused: LOL



"One dill pickle spear contains a whopping 320 mg sodium. Making these refrigerator pickles yourself only takes a few minutes and the sodium content comes in at a mere 64 mg per quarter cup serving."

Easy Refrigerator Pickles Recipe

Ohhh, I think I might like this one better.... :drool: Easy Dill Pickle Spears Recipe
easy-dill-pickle-spears-ck-x.jpg

49 mgs. of sodium per spear & they only need to be refrigerated overnight!!
We have a winner!! :up:
 
Last edited:
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SuicideBlonde said:
I wonder where I can buy that. I so want to make some for dinner.
Click to expand...
I was surprised to see it in my grocery store (Stop and Shop); it was in the natural foods section. I usually get Earth Balance mac and cheese, but this was on sale so I figured I'd give it try. It also had the cheezy sauce in a packet, so there was nothing needed as far as adding anything. I have also made my own with the Daiya cheddar shreds, and that comes out pretty good as well, but sometimes, I'm just lazy and want something fast. :D
 
Strawberries and cream.


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Chinese food, as usual.

MadamSarcastra said:
**sigh** Damn, I knew I shouldn't have mentioned it.... got a serious jones for toast with crunchy peanut butter & dill pickles. :fp: Well, I think I'm gonna hafta find a very low sodium pickle recipe & make my own chunky peanut butter next time I visit St. Laurent Bros. ("Nut House")....

Oooh! Found one! I'll reduce the sugar down to practically nothing (sweet pickles, yick!), & obviously add lots of the fresh dill weed.... hopefully, I'll get cucumbers tomorrow (I have everything else handy), but I'll still have to wait FOUR DAYS!! :confused: LOL


"One dill pickle spear contains a whopping 320 mg sodium. Making these refrigerator pickles yourself only takes a few minutes and the sodium content comes in at a mere 64 mg per quarter cup serving."
Click to expand...
I'm trying to limit my salt intake also. I might try your recipe. (And yeah- I don't get sweet pickles either.)
 
Tom said:
Chinese food, as usual.

I'm trying to limit my salt intake also. I might try your recipe. (And yeah- I don't get sweet pickles either.)
Click to expand...
Agree on the sweet pickles, though in a pinch, I'd eat them if there were no other alternatives.
I'm trying to cut down on salt, too, as I love pickles, olives, mustard...all of it is full of salt, lol.
 
When I used to go to the veggie fayres in London they had the most delicious individual vegan trifles on a stall there.:lick:

I did buy a vegan jelly pot so I will have it with some vanilla Swedish Glace ice cream after lunch.:drool:
 
KLS52 said:
I don't see the recipe!!! [emoji31]
Click to expand...
Vegan Scalloped Potatoes with Chickpea Cheese Sauce



[http://blog]

Print

You can leave the skins on the potatoes if you like, which makes this casserole come together much more quickly. The skins do make it slightly less easy to cut and messier to eat, so for special occasions, I suggest peeling.

Author: Susan Voisin, FatFree Vegan Kitchen

Ingredients

3/4 cup chickpeas, canned or home cooked with liquid3/4 cup almond milk or other non-dairy milk, plain and unsweetened1/4 cup nutritional yeast1 large garlic clove1/2 teaspoon salt1/2 teaspoon turmeric1/4 teaspoon ground black pepper1 tablespoon fresh chives, snipped2 pounds potatoes, Yukon gold or redadditional snipped chives, for garnish

Instructions

Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth. Add the chives without blending and set aside.Preheat oven to 400F and lightly oil a medium-sized casserole dish. (The oil prevents sticking; leave it out at your own risk.)Wash the potatoes and peel them if you like. Slice them about 1/4-inch thick (amandolin speeds up the process and ensures that they are all the same thickness.) Place about a third of them overlapping to cover the bottom of the dish. Pour about 1/2 cup of the sauce over them. Add another layer and cover with another 1/2 cup of sauce. Repeat with remaining potatoes and sauce.Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-25 minutes, or until the potatoes are fork tender. If the top starts to brown too much, loosely cover with foil until potatoes are done.Sprinkle with additional chives and serve hot.

Nutrition Information

Serving size: 1/6th of recipe Calories: 182Fat: 1.34g Carbohydrates: 34g Sugar: 1gSodium: 309mg Fiber: 3.37g Protein: 9g
 
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